How to cook chicken in tarragon cream

Name: How to cook chicken in tarragon cream
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Ingredients: 4 free range chicken thighs skin on bone in; 2 shallots finely diced; 2 cloves garlic finely chopped; 2 tsp. Dijon mustard; 250 ml dry white wine; 250 ml rich chicken stock; 150 ml crème fraiche; 150 ml double cream; Fresh lemon Juice to taste; Sea salt & ground black pepper; Bunch tarragon leaves picked & chopped; New potatoes or fresh pasta to serve

5 mins
45 mins
easy
2

Recipe by

Jeff Baker

Ingredients

4 free range chicken thighs skin on bone in
2 shallots finely diced
2 cloves garlic finely chopped
2 tsp. Dijon mustard
250 ml dry white wine
250 ml rich chicken stock
150 ml crème fraiche
150 ml double cream
Fresh lemon Juice to taste
Sea salt & ground black pepper
Bunch tarragon leaves picked & chopped
New potatoes or fresh pasta to serve

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Introduction

The classic old school French dish, which I first cooked at the Greenhouse restaurant in Mayfair in the 80s, Poulet à l’Estragon & is a timeless French classic. Made using free-range chicken thighs, or you can use skin-on breast, for a simple dish that exudes luxury. The tarragon gives an aniseed aroma which works wonderfully with the acids of the wine & the heat of the mustard.

Method

Heat a little oil in a large skillet or saucepan over high heat.
Season the chicken generously with salt, then place the chicken skin side down in the pan & cook for approximately 5 minutes over a medium heat until they are golden and caramelised. The best way to achieve a nice colour on the chicken is not to move the chicken too often.
Transfer the chicken to a plate.
Add some butter to the pan, then add the shallots & garlic, soften over a low heat for a few minutes until translucent.
Pour the white wine into the pan and let it simmer for a few minutes until it has fully reduced, then add the mustard & stock, then reduce by half.
Add the crème fraiche & cream then simmer for a couple of minutes.
Taste for seasoning, then place the chicken skin side up & cover.
Transfer to a preheated oven at 160°C.
Cook gently for 30 minutes until the chicken pieces have cooked through, then remove the lid for the final ten minutes to crisp up the skin.
Finally, add the tarragon & lemon to taste before serving.

To serve

Serve with new potatoes & buttered cabbage, a glass of chilled white & traditional baguette for mopping up the sauce.